Hyderabadi cuisine evolved in the kitchen of Nizams.This cuisine is highly influenced by the Mugal style…rich and spicy.The herbs and spices used in the dishes as well as the method of preperation gives them these names.Mirch ka Saalan is one of the most popular dishes from Hyderabad,which is served with the ever so popular Hyderabadi…
Kweshwe
BM # 10 Day 4 Years back when I was in college I had a friend who migrated from Burma.Her mom cooked excellent Burmese.Kweshwe was one of the dishes I remember.Very recently one of my friends made this for lunch…memories flashed back…I had not had this in the last 30 years!!…Kweshwe is a Burmese…
Delhi Breakfast | Bedmi Poori Aloo Sabzi
Delhi Breakfast | Bedmi Poori Aloo Sabzi is a combination of a deep-fried crisp poori with a delicious spicy Aloo ki Sabzi. Delhi is my home town and I have grown up eating this breakfast. The walled city is famous for its food. You walk around the narrow lanes of Old Delhi and you will…
Leele Doongri ne Kadhi ane Rotlo
BM #10 Day1 Winters is the time when Gujrati kitchens make maximum rotlas.Rotlas are thick millet breads.These are cooked on clay gridles .Originally they were made on coal sigris.Till date many Guju homes make these in the traditional way.The smoky taste of coals and earthen gridle lend a special aroma to these rotlas.These are…
Sarso da Saag te Makki de Roti
BM # 9 Day 7 Among Punjabi food my all time favorite is Sarso ka saag.Every winters when these musturd greens hit the market my hubby makes it a point to get them,he knows this is The Best winter choice for me.The taste of these is little varied from what we get in Delhi,so mom…
Paneer Laajawab
BM # 9 Day 6 No Punjabi spread would be complete without a Paneer dish.One hears about Kadai Paneer ,Paneer Butter Masala….but Paneer Laajawaab……?…well after my son finished eating this, his reaction was…wah!!…Paneer Laajawaab hai…and there I decided to name my dish!!..not that this was a new recipe ,but sometimes the same dish ….for unknown…
Paneer Makhana Keema
BM # 9 Day 5 Phool Makhanas are puffed Lotus seeds.these are healthy and delicious and ahave a creamy taste.Perhaps for this reason they are served at most of the formal Punjabi meals and at wedding spreads.Almonds and paneer make this curry really rich. 1cup……………………… phool makhana 3……………………………..chopped onions 2tsp………………………. ginger garlic paste ¼…
Stuffed Tomatoes
BM # Day 5 Awadhi Cuisine is greatly influenced by Mughal cooking.The cuisine is rich and milk,paneer ,khoya and cream are extensively used to prepare the dishes.The Awadhi Dastarkhana had a big spread and the dishes were prepared according to the season. Stuffed Tomatoes are from a Lucknowi kitchen.The tomatoes ,after stuffing and frying ,when…
Nargisi Kofta
BM # 8 Day 3 Among the Nawabi cuisines ,the main course was ruled by the kofta currys and kormas. The cuisine was dominated by non-vegetarian dishes, but of course the vegetarian section has some special dishes too.Some of them are adapted,while some are original. Today I have picked up a Mughlai dish..Nargisi Kofta.The…
Tawa Sabzi
Tawa is a heavy iron griddle used in Indian and Asian cuisine.The normal tawa is used for making chapatis ,but when we have to make Tawa delicacies we have to use a big flat tawa. Tawa dishes are normally dry..or you could say semi dry. Gravy is added to the veggies and then dried so…